Let Peter Reinhart, baking instructor at Johnson & Wales University and award-winning author of The Bread Baker's Apprentice, introduce you to bread-making techniques that go beyond the recipes and raise your baking skills to a whole other level. Explore the 12 stages of bread making and learn trade secrets for measuring, mixing, proofing and baking six different types of bread, including supple French bread, rich marble rye and a sweet chocolate babka. Learn to balance time, temperature and ingredients to create delicious, fresh breads in your own kitchen.

Lesson 2. Supplies, Definitions & Steps

Lesson 3. Preparing the Dough

Lesson 4. Variations & Baking Methods

Peter teaches step-by-step instructions to making bread, start to finish.

47:45

Lesson 5. Country Variation & Shaping Options

Learn a new dough variation and new shaping options.

17:12

Lesson 6. Rustic Breads: Part 1

Learn the dough preparation for rustic breads like ciabatta and focaccia.

33:12

Lesson 7. Rustic Breads: Part 2

Finish your rustic breads from the previous lesson.

32:58

Lesson 8. Enriched Bread

Learn to make a multipurpose dough that can be shaped into rolls and sliceable loaves.

41:23

Lesson 9. Marble Rye

See and taste the contrast of marble rye.

31:48

Lesson 10. Babka

Create two delicious breakfast/dessert breads.

"This class is absolutely fantastic. I've been baking for years but learned heaps of new techniques. Peter is a wonderful teacher. This is even better than attending workshops or classes since I can watch it over and over again whenever I need a refresher." - abbeyjane1New South Wales, Australia

5000+ students have enrolled in this class

Recently Enrolled

Lesson plan

8:25

Lesson 1. Introduction

Meet Peter Reinhart, baker and author.

35:10

Lesson 2. Supplies, Definitions & Steps

Peter breaks down the basic supplies and concepts of bread-making.

38:50

Lesson 3. Preparing the Dough

Learn to make and nurture a standard straight dough.

37:28

Lesson 4. Variations & Baking Methods

Peter teaches step-by-step instructions to making bread, start to finish.

47:45

Lesson 5. Country Variation & Shaping Options

Learn a new dough variation and new shaping options.

17:12

Lesson 6. Rustic Breads: Part 1

Learn the dough preparation for rustic breads like ciabatta and focaccia.

33:12

Lesson 7. Rustic Breads: Part 2

Finish your rustic breads from the previous lesson.

32:58

Lesson 8. Enriched Bread

Learn to make a multipurpose dough that can be shaped into rolls and sliceable loaves.

41:23

Lesson 9. Marble Rye

See and taste the contrast of marble rye.

31:48

Lesson 10. Babka

Create two delicious breakfast/dessert breads.

The instructor

Peter Reinhart, Instructor of Artisan Bread Making

A baking instructor at Johnson & Wales University and TED Talks speaker, Peter is also the author of five bread baking books, including The Bread Baker's Apprentice.

Ratings & reviews

Class rating

(196 reviews)

Lean Dough Success!

by Chefhelen7 on July 30, 2015

I've made lean dough (baguettes) for years, but these are, by and large, the best looking!

I've made lean dough (baguettes) for years, but these are, by and large, the best looking!

Super Class ?

by Emsu on July 22, 2015

This is the best bread making class! Loads of information & tips. Above all , Instructor is ever so willing to answer all your questions! I am able to make lots of lovely breads after following this class. I'm so inspired!! Thank you Peter for your Awesome class!

This is the best bread making class! Loads of information & tips. Above all , Instructor is ever so willing to answer all your questions! I am able to make lots of lovely breads after following this class. I'm so inspired!! Thank you Peter for your Awesome class!

Great Information

by MonicaGuerra on July 1, 2015

The information given here is very useful as background knowledge. Very happy to see this level of commitment..

The information given here is very useful as background knowledge. Very happy to see this level of commitment..

Incredible

by Njbennett on June 28, 2015

I loved this class ! I couldn't stop watching! He is such an interesting teacher. I found myself nodding like I was in the same room listening to the lessons. I have been making bread (some good some not so good) for years never feeling to sure of what I was doing. I really feel like I could problem solve as I go along now by checking the dough and knowing what it needs. I feel I will be a lot more confident now when I bake bread!

I loved this class ! I couldn't stop watching! He is such an interesting teacher. I found myself nodding like I was in the same room listening to the lessons. I have been making bread (some good some not so good) for years never feeling to sure of what I was doing. I really feel like I could problem solve as I go along now by checking the dough and knowing what it needs. I feel I will be a lot more confident now when I bake bread!

Frequently asked questions

In this class you'll learn to make rustic breads using the "Pain à l’Ancienne" method, including ciabatta and focaccia, as well as sandwich bread and dinner rolls. You'll also learn to make a marble rye and chocolate babka.